Modern Israeli Cooking: 100 New Recipes for Traditional Classics

by Danielle Oron

Overview

Oron studied at The French Culinary Institute—now the International Culinary Center—and draws cooking inspiration from her Israeli and Moroccan background. Oron is the chef and owner of Moo Milk Bar in Toronto. In Modern Israeli Cooking, Oron offers an incredible collection of Israeli recipes for the modern home cook.

Oron takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel.

Even the format gets a modern twist with chapters like Weekdays—Everyday Kind of Food; Friday—Special dishes made on Shabbat or holidays; Beach—Just like sitting in Tel Aviv on the beach; Midnight—It's late, and you're hungry aka the carb chapter; and more.

Product Details

ISBN-13:	9781624144738
Publisher:	Page Street Publishing
Publication date:	11/14/2017
Pages:	240
Sales rank:	999,351
Product dimensions:	8.05(w) x 10.08(h) x 0.65(d)

About the Author

Danielle Oron is the chef and owner of Moo Milk Bar, a "milk & cookies bakery" in Toronto. Obsessed with food and family-style meals, Danielle studied at The French Culinary Institute-now the International Culinary Center-and founded the blog I Will Not Eat Oysters. She also contributes to FoodNetwork.ca and Pepper Passport. Danielle's Israeli and Moroccan background mesh with her French training to create one of the most unique and refreshing food landscapes around. Danielle splits her time between Toronto, Canada and Atlanta, Georgia.

Editorial Reviews

11/06/2017
The author—a blogger (I Will Not Eat Oysters) of Israeli and Moroccan background and the owner of Toronto’s Moo Milk Bar—admits in this enthusiastic cookbook that defining Israeli food is difficult. Plenty of these recipes have Middle Eastern influences (e.g., a recipe for spinach falafel with parsley-flecked tahini), but what binds them more closely is irreverence and a willingness to deconstruct tradition. Oron taps into cuisines from around the world to make dishes such as fried rice with cilantro, cumin, and paprika, and fish tacos with Moroccan chermoula sauce. A chapter on dishes suitable for Shabbat includes lamb meatballs in spicy harissa sauce and fish cakes in a bright lemon sauce. Recipes are grouped by sentiment: one chapter offers beachy selections and another foods to satisfy midnight munchies. Chatty prose suited to social media doesn’t always translate well to a book (a chicken shawarma recipe is subtitled “take the mystery out of street meat”). But every time this book flirts with overkill, the author’s original take on recipes saves the day. (Nov.)

Publishers Weekly

Modern Israeli Cooking is taking over where Ottolenghi left off with his book Jerusalem. Danielle has given us a book that helps us make sense of extremely diverse cultures and their cuisines. We are truly getting a very fresh and creative perspective from such an acclaimed and talented young author.” —Todd Ginsberg, James Beard Nominated Chef at The General Muir

“Danielle Oron shows her love for Israeli food with her own twist of traditional into modern. Read on and witness her passion, knowledge, dedication and hard work in this book.” —Mark McEwan, Chef, Author and Head Judge of “Top Chef Canada”

“Modern Israeli Cooking is an intuitive, generous and beautiful book filled with warmth and love of culture, the recipes begging to be made right away and shared with friends. This is not a book that will sit on a shelf, it will be used and will help spread the word about this remarkable cuisine.” —Erik Murnighan, President, The International Culinary Center

From the Publisher